Gas mark 6
1 medium aubergine
3 cloves of garlic
2 large handfuls of pine nuts
Bunch of fresh basil (about 30g)
Olive oil
Salt
Sprinkling of dried basil
-Put the pine nuts in a pan with NO OIL and fry for just a couple of minutes until they start to brown.
-Slice the aubergine, sprinkle it with salt and leave in a colander for 30 minutes or so, rinse off the salt then squeeze out the excess moisture and pat dry (this isn't 100% necessary, but most like to do it to reduce bitterness).
-Roughly chop the aubergine into chunks, chop the garlic, and roast together mixed with dried basil until the aubergine has softened.
-Once cool, put the aubergine and garlic in a blender, adding the pine nuts and basil.
-Blend and add oil until the desired consistency is reached.
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